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Feeds and Feeding of Companion Animals - 1 March 11, 2013

Feeds and Feeding of Companion Animals - 1 March 11, 2013. M.E. Persia Iowa State University 4/16/2012. Power of Nutrition. We can use nutrition to manage: Production Feed Efficiency Least Cost – maximum return Immunity Longevity Health Behavior. Companion Animal Numbers.

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Feeds and Feeding of Companion Animals - 1 March 11, 2013

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  1. Feeds and Feeding of Companion Animals - 1March 11, 2013 M.E. Persia Iowa State University 4/16/2012

  2. Power of Nutrition • We can use nutrition to manage: • Production • Feed Efficiency • Least Cost – maximum return • Immunity • Longevity • Health • Behavior

  3. Companion Animal Numbers 2011 Beef Inventory = 92.5 Million American Association of Pet Products USDA, National Cattlemen’s Beef Association

  4. Why should you care? $44 billion 2011 beef economic impact American Association of Pet Products USDA, National Cattlemen’s Beef Association

  5. How we spend on our pets 8% 4% 38% 26% 24% American Association of Pet Products

  6. Digestive Anatomy and Physiology

  7. Digestive Tract • Short digestive tract • 4 meters (human = 8 – 9 meters) • Ratio of body length to intestine: • Human = 1:10 • Dog = 1:6 • Cat = 1:4 • Horse = 1:12 • Stomach • Low pH (increased water intake lowers pH) • Pepsin (most active with ingestion of collagen) • Lipase Sagawa et al., 2009; Reece, 2006; NRC, 2006

  8. Advantages to short digestive tract • Rapid digestion and absorption of proteins and fats • Very fast passage rate • Microbes quickly pass • Ability to eat raw diets and whole prey • Low capacity for fermentation • Few putrefactive compounds produced • Limited ability to digest complex carbohydrates • Starch needs to be cooked for use as a viable carbohydrate source!

  9. CARNIVORE IDIOSYNCRACIESSkeletal Adaptations • Fused wrist bones • absorbs shock of running • Short collarbone • increased mobility and longer stride • Flexible spine • Felids have retractile claws • Evolved predators

  10. Domestication • Dog (15,000 years ago) • Genetic lineage • Fox-like canids (Arctic fox, red fox, raccoon dog, bat-eared fox) • South American canids (Crab-eating fox, maned wolf, bush dog) • Wolf-like canids (jackals, gray wolf, dogs, African hunting dog) • Cat (12 – 15,000 years ago) • 15,000 years ago (Mediterranean) • European wildcat (Felissylvestris) • Is it really domesticated?

  11. Considering the Impact of Domestication on Diet and Feeding • Nutrigenomics – effects of nutrients on gene expression. • Known genomes • Nutrients influence gene expression • mRNA production (transcription) • mRNA processing • Protein production (translation) • Post-translational modifications Carbohydrate Metabolism Protein Metabolism • How then did domestication alter nutrient needs of dogs and why are their needs different than wolves? • 10 genes regulating starch and fat digestion are different in dogs (Nature, 2013: Jan 23) Fat Metabolism Urea Cycle

  12. The Petfood Industry Historical Timeline James Spratt = “Spratt Cakes” 1866 FH Bennett = Milk Bone 1908 20’s and 30’s Canned Oatmeal and Cornflakes Pelleting • 40’s and 50’s • World War II Rationing • “Dogs Need Meat” • B12 deficiency • 1954 1st Extrusion History of Petfoods

  13. The Petfood Industry Historical Timeline • 50’s and 60’s • Began a societal shift • toward • Pets as family • Companion animal • research 70’s and 80’s Therapeutic and clinical diets • 1990’s to present • Holistic/Organic movement • Super-premium • Raw diets • Nutrigenomics

  14. Petfood Regulations • Agencies involved in Petfood industry • FDA, USDA, DHS, CDC, EPA, FTC, AAFCO • US Marshals • FDA audits companies for vendor documents • AAFCO (Association of American Feed Control Officials) – operates through state level bills with individual state health and agricultural agencies. • Recalls – melamine…what went wrong?

  15. Feeding Commercial Diets • Good news • Commercial diets must supply analytical compositions • Regulated by FDA, AAFCO • Nutrients must meet or exceed requirements (NRC, AAFCO) • Monitored and recalled • Big companies have some advantages (on staff nutritionists, vets, etc…) • Bad news • Not required to test regularly • Quantity has nothing to do with quality • Feed companies can change their formulas • Requirements are published in a different unit than analyses on the product • Ingredient consistency

  16. Processing • Extruded • 10 – 12% moisture; must contain significant carbohydrate. • Higher in starch and lower in fats and proteins than canned. • Canned • 70 – 80% moisture; contain higher concentrations of fat and protein, meats. • Retort process – heat and pressure cooking after the can has been filled and sealed. Sterilizes. Doesn’t have to be just cans. • Pelleted • Semi-Moist • Expanded • Dehydrated • Baked • Canned

  17. Major Processing Considerations • Starch-Lipid complexes • Starch holds kibble together during extrusion • Maillard reactions • Can reduce palatability (cats primarily) • Can reduce protein quality • Fat concentrations – majority of fat added/sprayed on after extrusion • Increases palatability • Mold • Nutrient losses • Canning – Thiamin, pyridoxine, biotin, carotenoids, Vitamin C (> 50% in cat foods) • Extrusion – Thiamin, Vitamin A and E (up to 25% loss)

  18. Ingredients Used: Proteins • Protein Sources (defined by AAFCO) • Meats (turkey, chicken, etc…) • Clean flesh and skin with or without bone - exclusive of feathers, heads, feet, and entrails. • Meat meals (chicken meal, turkey meal, lamb meal, etc…) • Dry, rendered (cooked down) product from clean flesh and skin… • By products (chicken by-products) • Rendered, clean parts of the carcass of slaughtered chicken, such as heads, feet, viscera, etc… • Examples: organ meats • By product meal (poultry by product meal) • Ground, rendered, clean parts of the carcasses of slaughtered poultry… • Plant proteins • Soy bean meal • Corn gluten meal

  19. Ingredients Used: Proteins • Must consider essential amino acids (completeness) • Must consider biological value (BV) • Egg (98%) vs. Corn (45%) • Meats much higher BV for carnivores • Rendering reduces digestibility and protein quality of meats (more with poultry protein sources). • Species rendered products have higher protein quality than unidentified species (chicken meal is better than poultry meal) – although some differences are minor.

  20. Ingredients Used: Fats • Carnivores digest fat VERY efficiently (>90%) • Most digestible nutrient in kibble/canned diets • Can be 99% in raw diets • Fat aids palatability • Increases overall diet digestibility • Linoleic acid – poultry and pork fats > beef • Arachidonic acid only from animal fat – no plants • 1% of diet DM should be EFA (2% of Kcal intake)

  21. Ingredients used: Carbs • As long as they are cooked/processed • Dogs can utilize 65-70% carbs • Cats can utlize 35 – 40% carbs • Digestibility can be >85% • Not essential, but provide lower cost Kcal source • Types • Meals • (Corn) = entire corn kernel, finely ground • Grits, midds, mill run (wheat midds, wheat mill run) • Are coarsely ground grains from which the bran and germ have been removed, usually screened to uniform particle size. • Flour • (Corn, wheat or rice) Fine sized hard flinty portions of ground corn containing little or none of the bran or germ, highly processed.

  22. Ingredients Used: Additives (palatants) • Cats • Meat ingredients • Inorganic acids (phosphoric acid) • Lower pH • Cystine • Glycine • Artificial and natural flavors • Fats • Animal proteins • Citrus bioflavanoids • Animal digests • Monosodium glutamate • Acidified yeast • HCl • L-lysine • Phosphoric Acid • Sweeteners (dogs) • Dogs • Fat • Sugar • Meat ingredients • Lysine • Whey More effective on extruded diet. Canned diets, protein selection is more important.

  23. My pet has been on this food for years and just got sick? What goes wrong? • Could be an ingredient change • Bacteria • Salmonella, clostridia, staph, E.coli, bacillus, neorickettsia (salmon poisoning) • Mycotoxins • Aflatoxins, vomitoxin (common in wheat and barley) • Grains/by product ingredients <5 ppm and must be less than 40% of total formulation • Biogenic amines • Decomposition compounds (histamine) • Humans senstitive to 500 ppm. Carnivores up to 2,500 ppm • Metals • Contamination, rendering (bone meal) • Others • Melamine

  24. Some guidelines – evaluation basics • High quality proteins as top 2 • Fresh meat should be followed by a meal from an identified species (Chicken, chicken meal…) • Know the species • “chicken” vs. “poultry” • Fractions are OK • Watch for splitting, location on list • Select for a Protein to Fat ratio of 1.5 – 2.0 • Compare products on DM basis (especially canned/kibble comparisons)

  25. What is splitting • Venison meal, dried potatoes, potato starch, potato protein, pea protein, sunflower oil

  26. Understanding the Guaranteed Analysis Ingredients: Chicken, water, natural flavors, cassia gum, carrageenan Nutrient As Fed Basis Dry Matter Moisture, % 78.0 Dry matter, % 22.0 Protein, % 8.0 (8/.22) = 36.4 Fat, % 5.0 22.7 Fiber, % 1.0 4.5 Protein: fat 1.6

  27. Understanding the Guaranteed Analysis Ingredients: chicken, chicken meal, oatmeal, barley, rice, rye flour, tomatoes, canola oil, carrots, etc… Nutrient As Fed Basis Dry Matter Moisture, % 11.0 Dry matter, % 89.0 Protein, % 22.0 (22/.89) = 24.7 Fat, % 12.0 13.5 Fiber, % 4.0 4.5 Ash 8.0 8.9 Protein: fat 8.0 1.8

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